SITHCCC023_Assessment Booklet_Student_V2.pdf

STUDENT ASSESSMENT BOOKLET SITHCCC023 Use food preparation equipment STUDENT NAME: ____________________________________________ STUDENT ID: _______________________________________________ SUBMISSION DATE: __________________________________________

SITHCCC023 – Use food preparation equipment Student Assessment Booklet | Version 2 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 2 of 52 NOTE 1. Penalties exist for plagiarism and academic dishonesty. 2. Make sure you are aware of the requirements set by my Trainer/Assessor. 3. Retained a copy of your Assessment.

SITHCCC023 – Use food preparation equipment Student Assessment Booklet | Version 2 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 3 of 52 ASSESSMENT A – SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. Learners must answer all questions correctly to be deemed satisfactory in this task. • You are required to answer all questions. • Read each question carefully. Ensure you have provided all required information in your response. • On completion, submit your assessment to your assessor via the LMS. • These questions assess your understanding of the techniques and principles that underpin this unit. • Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs. • Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task. • To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question. • To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). • On completion, submit your assessment to your assessor. Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required.

SITHCCC023 – Use food preparation equipment Student Assessment Booklet | Version 2 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 4 of 52 Q1: What does the term mise en place mean when referring to the process of preparing, cooking and presenting food? Q2: List two different mise en place tasks you could complete prior to preparing and cooking chicken schnitzels.

SITHCCC023 – Use food preparation equipment Student Assessment Booklet | Version 2 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 5 of 52 Q3: Each knife is designed to cut or prepare various food items. What are the main features and functions for each of the following knives and what food preparation task are they used for? a) Chef’s knife b) Palette knife c) Vegetable knife

SITHCCC023 – Use food preparation equipment Student Assessment Booklet | Version 2 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 6 of 52 d) Utility knife e) Filleting knife

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help